Rinse 50g sushi rice under cold water, add to 100ml water and some salt. Bring to the boil, softly boil for 10 mins. Then leave under the lid for 15 mins.
Roast a leaf of nori in a dry pan
Make a mayo in the blender from 1 egg yolk, 1/2 tbsp sushi ginger, 1 tsp wasabi, some salt, 1 tbsp water and (bit by bit) 150 ml grape seed oil. Finely slice 1/4 red chili and 1/2 leaf of nori, add to the mayo with the juice of 1/2 lime and blend again
Transfer the rice to a bowl and mix with 1/2 tbsp sushi vinegar and some salt, cover with clingfilm and keep in the fridge
Peel 1/2 cucumber and remove the seeds. Slice lengthwise into thins strips. Mix with 1 tbsp sushi vinegar and 1/2 tbsp fish sauce
Season 250g sword fish with salt and pepper, lightly oil and briefly grill in a very hot grillpan on both sides
Make golfballs from the cold rice, roll them in Panko and panfry them in hot oil.
Slice the fish and brush with ponzu
Serve as shown with dots of the mayo and the leftover nori.
(Here the video with Jeroen Meus demonstrating this recipe in Flemish)
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